Fruit Shrikhand

Ingredients

Hung curd/Thick Curd – ½ kg

Sugar – 1 cup or as per taste

Apple – 1

Pear - 1

Banana – 1

Grapes – ½ cup

Mango puree – 1 cup

Method

Mix yoghurt and sugar, and whisk it to remove all the lumps. Add mango puree to it or you can even add chopped mango pieces.

Peel the skin  of the apple , banana and pear and chop it to small pieces.

Deseed grapes and cut it into four.

Add all these fruits in the mixture. Mix it well and serve in a glass bowl.

Soya Chunks Manchurian

Ingredients

For marination

Soya chunks – 1 cup

Green chilli paste – ½ tsp

Ginger garlic paste – ½  tsp

Salt and sugar as per taste

Soya sauce – 1 tsp

For the gravy

Garlic flakes – 4 chopped

Ginger chopped – 1 inch

Green chilli paste – 1 tsp

Onion – 1

Capsicum – 1

Vinegar – 1  tbl.sp

Tomato ketchup – 2 to 3 tbl.sp

Soya sauce – 1 tsp

Corn flour – 2 tsp dissolved in cold water

Salt as per taste

Sugar – 1 tsp

Method

Soak soya chunks in water for 15 to 20 minutes and then squeeze out the excess water and remove in a bowl. To it add all the ingredients given for marinating and leave it aside for half an hour.

Heat 1 tbl.sp of oil in a pan, toss this soya chunks for 2 to 3 minutes and then remove it, you can even deep fry this. Remove and keep aside.

For the gravy

Heat oil in a pan, add ginger garlic and sauté for a minute and tehn add onions, green chilli paste, vinegar, tomato ketchup, salt, sugar, soya sauce and cook for few minutes.

Then add capsicum and soya chunks and corn flour paste. Cook for a minute till the gravy thickens.

Remove from fire, decorate it with spring onion and serve hot with fried rice.

Beetroot Cutlet

Ingredients

Beetroot – 2

Potato – 3

Onion - 1

Ginger garlic paste – 1 tsp

Green chilli – 1 chopped

Red chilli powder – ½ tsp

Fennel seed – ½ tsp

Oats – ½ cup or bread crumbs

Garam masala – ½ tsp

Coriander powder – 1 tsp

Amchur powder

Coriander leaves

Salt as per taste

Method

Grate beetroot, boil potato and mash it.

Heat oil in a pan, add aniseed, when it splutters add onion and fry till translucent.

Add ginger garlic paste and green chilli and sauté till the raw smell goes.

Then add grated beetroot and stir fry for 2 to 3 minutes.

Add mashed potato and all the other ingredients, remove from fire and leave it to cool.

When done, mix it well and make into small round tikkis and shallow fry in oil, sprinkle little chaat masala on top and serve hot with ketchup.

Mixed Vegetable Paneer Paratha

Ingredients

For making dough

Wheat flour – 2 cups

Salt – ¼ tsp

Water as needed

For the stuffing

Potato – 1

Carrot – 1

Green peas – 100 gm

Cabbage – ½ cup

Cauliflower – ½ cup

Ginger paste– 1 tsp

Cumin powder – 1 tsp

Lemon juice or amchur powder – 1 tsp

Cottage cheese/paneer – 100 gms

Garam masala powder – ½ tsp

Turmeric powder – ¼ tsp

Coriander leaves – ½ cup

Red chilli powder and salt as per taste

Method

In a bowl, add flour, salt and water to make a soft dough. Add little oil and again knead it for a minute and then leave it to rest for half an hour.

Boil potatoes and green peas, shred carrot, cabbage and cut cauliflower in to small pieces. Grate paneer.

Chop onion.

Heat oil in a pan; add cumin seed, when it splutters add onion and sauté it for a few minute till it becomes translucent. Then add ginger and sauté for a minute. Then add boiled potatoes, green peas and grated vegetable and cauliflower. Add turmeric powder, chilli powder, salt, coriander leaves and stir fry for 3 to 4 minutes.

Then add grated paneer and coriander leaves, stir and remove from fire. Leave it to cool.

Make a chapatti; take two table spoon of vegetable stuffing and place in the center. Seal the edges and roll it like a regular chapatti.

Heat tava and fry the parathas till golden brown in color. Drizzle some oil or ghee around the parathas. Remove from fire and serve hot with pickle or curd.

Paneer Cheese Cake (Indian Style)

Ingredients

Biscuit crumbs – 1 cup

Unsalted Butter – 100 gm

Cottage cheese/paneer – 400 gm

Yoghurt – 200 gm

Cream – 100 gm

Sugar as per taste

Vanilla essence – 1 tsp

Lemon juice – of half lemon

Lemon zest – ½ tsp

Gelatin or china grass

Jelly or any topping of your choice

Method

Melt butter and mix biscuit crumbs to it, you can use either marie or digestive biscuit. Take a flat tray, spread this biscuit mixture evenly on it and  press it firmly. Refrigerate it for 10 minutes.

Blend together paneer, cream, yoghurt, sugar, vanilla essence, lemon juice and lemon zest  with the help of a blender.  Add gelatin or china grass to it. Pour this on the tray where you have spread your biscuit mixture and leave this to set in the fridge.

When it is set, remove and decorate it with jelly or any fruit or whipped cream and serve.

Sheerkurma Recipe

Ingredients

Sheer kurma

Milk – 1 litre

Vermicelli – 1 cup

Chopped nuts – ½ cup like almond, pistachio, cashewnuts and raisins

Cardamom powder – ½ tsp

Nutmeg powder – a pinch

Sugar as per taste or condensed milk

Ghee/butter

Method

Heat about 2 tbl.sp of ghee or butter and fry chopped nuts and raisins till golden brown in color.

Add milk and leave it to boil.

When it starts boiling, add vermicelli, sugar or condensed milk, cardamom powder and nutmeg powder.

Cook for 2 minutes more and serve hot or cold.

You can even add 100 gms of khoya for more rich and tasty sheerkorma.

Bombay Toast

Ingredients

Slice of bread

Slice of onion

Slice of cucumber

Slice of boiled potato

Slice of tomato

Slice of beetroot

Green chutney

Chaat masala

Ghee/butter

Method

Take two slice of bread, spread chutney on one side and then keep tomato, cucumber, onion, beet root and sprinkle little chaat masala on it.

Close the sandwich, apply little ghee or butter on the bread and then toast it in a sandwich toaster or on a tava till golden brown in color  cut into half in a triangular way  and then serve hot.